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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (July 17, 1952)
aletnA Authentic 0ce4 jui4c to Setter fitfnf C aortal k Journal !'i tug unmccuviEE'c UAunv IBs lwwito v II a imiiv AIRCCETINC TION JL Salem, Oregon, Thursday, July 17, 1952 I FOOD SEC pricots and Peaches favorites for Jams, Preserves and Desserts Summer Delight Now is the season o delight in golden apricots and luscious peaches. Enjoy them in countless ways and preserve some of their goodness for the future. Good sug gestions in our columns today. By ZOLA VINCENT (Poods Wrlten A everyone, everywhere, knows, our west coast states ex cel in many things including the world's finest apricots and peaches which are grown in such quantities that they fill our maaria ttnA olcn sunnlv Tnnnv other areas with canned, frozen ana preserved -commercial supplies. It is good news to homemak ers that there is an unusually plentiful supply of both, though peaches far outshine apricots in volume and popular uses. Na ture has been generous with sunshine and fruits are of good size and exceptional quality, isit with your local fruit man as to the very best time to "put up" for the future. There is some canning and freezing of apricots but the ma jority believe that their golden best is caught in jams, butter and preserves in ways like these: Apricot Jam Pit (do not, peel) about 2 Ms pounds fully ripe apricots. Cut in pieces and chop fine or grind. Measure 3 cups into a large saucepan. Squeeze and strain the juice of 2 medium lemons and measure Vi cup into sauce pan with apricots. Measure iVz cups sugar and set aside. Add 1 box powdered fruit, pectin to fruit in saucepan and mix well. Place over high heat and stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard 1 min ute, stirring constantly. Remove from heat. ' Skim off foam with metal spoon. Then stir and skim by turns for S minutes to cool slightly to prevent floating fruit. Ladle quickly into glasses. Cover jam at once with Vt inch hot paraffin. This jam may take 2 weeks to "set" to your satisfaction so do not worry about it. . . Golden Apricot Butter , Wash and pit 5 pounds apri cots. Cut into small pieces and place in large kettle. Add 3 pounds (6 cups) sugar, juice and grated rind of 1 orange and 1 teaspoon nutmeg. Bring . to a boil. Cook to desired consis tency stirring frequently to pre vent scorching. Fill hot steri lized jars with the "butter." Seal while hot. Makes nine Vi pint jars. Apricot Preserves ; Wash, pit and coarsely cut 8 cups apricots. Combine apri cots, a No. 2 can crushed pine apple and 7 cups sugar. For quicker cooking, divide mixture into two pans and cook over me dium heat until thick, about 20 minutes. Add 1 small bottle maraschino cherries (chopped fine) and 10 to 12 blanched and finely sliced apricot kernels a few minutes before the comple tion of the cooking period. Makes 6 half pints of preserves. Apricot kernels are obtained from splitting the apricot seeds and remvoing the kernel. Fresh Apricots Apricots make wonderful eat ing out-of-hand at any time, are delicious in any fruit compote or fruit salad arrangement, in puddings, pies and as a stewed fruit either plain or as a sauce for puddings or ice cream. Try apricots with cottage cheese as a satisfying luncheon specialty. Peach "Look" Important When purchasing peaches, the most important thing to remem ber is that they must look good to be good. Size and color should play an extremely im portant part in your choice. Peaches are one fruit that does not manufacture sugar after picking. Peaches are highly perishable. Plan to use very soon. Freestones are preferable for table use and for home canning and freezing. Clingstones are the ideal peach for commercial canning and for home pickling. California produces over one- third of the total United States peach crop or about 35 million bushels; Washington produces 1 million bushels and Oregon harvests a half million bushels. Fresh Peach Sherbet A bulletin just in from the manager of the California Fresh Peach Advisory Board suggests this recipe which we tried and found just as good as he declar ed it to be. 34 cup sugar 1 cup water 1 package lemon flavored gel atin 2 cups water 2 cups mashed ripe freestone peaches ' 2 tablespoons lemon juice Combine sugar and 1 cup wa ter and boil 2 minutes. Remove from fire and dissolve gelatin in hot syrup. Add 2 cups water, the crushed fruit and lemon juice. Turn into tray of refri gerator, setting control at cold est temperature. When frozen firm, whip until blended and fluffy. Return to tray and can- tinue freezing. Freezing time, 5 or 8 hours. If lighter sherbet is desired, mix two beaten egg whites into mixture after first freezing. If richer sherbet is desired, mix in half cup or cup of whip ping cream (whipped) after Sausage and Pineapple 1 pound country-style pork sausage 2 tablespoons water 6 slices pineapple Cut sausage in 2-inch lengths and place in frying-pan. Add water, cover and simmer 5 to 8 minutes. Remove cover, and allow water to evaporate and sausage to brown. Remove sau sage and brown pineapple in drippings. Serve sausage over pineapple. 6 servings. first freezing. Peach Walnut Jam A bulletin just in from the home economics department of the Washington State Fruit com mission declares this to be a "diner's delight." And it cer tainly is! 4 level cups diced freestone peaches. 1 package powdered pectin 6 cups sugar Vi cup lemon juice Grated rind of 1 lemon Vi cup chopped walnuts Vi cup chopped maraschino cherries Measure sugar In a dish to be added later. Measure the crush ed fruit and mix with lemon juice. Add pectin, grated lemon rind, walnuts and maraschino cherries. Mix well and bring to a boil as rapidly as possible. Add measured sugar and bring to a full rolling boil. Boil for four minutes. Remove from heat and stir and skim by turns for five minutes. Pour into glasses which have been washed in hot soapy water, rinsed and steri lized. Seal. Makes about 10 glasses. 'Hawaiian Supper' Makes for Pleasant Summer Entertaining Hawaiian Kibs With rice molds They Are Crunchy Here's a good summer time suggestion: Crunchy Lemon Squares 14 cup shortening Vz cup confectioner's sugar 2 egg yolks 1 cup flour 2 teaspoons grated lemon peel Cream shortening. Gradually add sugar and blend until light. Add egg yolks. Mix in flour and grated peel. Spread even ly In bottom of ungreased 13 x 9 inch pan. Bake 10 minutes at 350 degrees Fahrenheit. Then spread with: Lemon Meringue Topping Beat 2 egg whites until stiff, gradually adding ', cup sugar, 1 tablespoon lemon juice. Fold in cup chopped nuts. Spread this over cooked mixture and bake 25 minutes longer. Cool slightly and cut into squares. Baked Stuffed Tomatoes Baked stuffed tomatoes are one of the first joys of the sum mer vegetable crop, even better with a mushroom sauce. To make 6 servings, just remove stem ends from 6 tomatoes and scoop out pulp. Mix the chop ped pulp with a little cooked chopped onion and ZVi cups soft bread cubes. Fill tomato shells with mixture and bake in mederate oven about 20 min utes. Make the sauce with 1 cari.jcondenseq, cream of mush room soup; mix this with Vi cup milk and simmer till hot. Pour over tomatoes. A nipper in it self with cold cuts and hot rolls. Next time you serve cooked green peas try adding a little crispy cooked crumbled bacon to them. (AP Newsfeatures) Give a Hawaiian lunch or supper for four for pleasant summer entertainment. Make your table centerpiece a season al one by combining fresh fruits and vegetables lemons, fresh pineapple, summer squash, egg plant, tomatoes, cucumbers, and grapes. Surround the fruits and vegetables with lots of green leaves to give the feeling of luxurious foilage that's usually associated with the Islands. If you want to niake place- cards, here are some Hawaiian phrases you might find it fun to use on them. ALOHA Literally, love and affection. Used as a welcome or goodbye; a greeting. ALOHA NUI NUI A great big "aloha" to you. HANAU! "Happy Birthday!" OKOLE MALUNA!" "Bot toms up!" a toast. What to serve? Start off with your favorite first-course bev erage and an avocado mix to spread on crackers or melba toast. Go on to Hawaiian Ribs and Rice Molds with a tossed green salad; or make the salad one of shredded green cabbage. For- dessert serve a refreshing fruit sherbet with small crisp cookies. Hawaiian Ribs Ingredients: 2 pounds fresh pork spareribs, 2 tablespoons fortified margarine, V sugar, Vt cup soy sauce, chopped onion, 1 clove (peeled and minced), Vt tea spoon pepper, 1 tawespoon celery seed 1 tablespoon flour, sliced pineapple. Method: Have the butcher cut the ribs into pieces 3 or 4 inches square and crack each square at several places. Melt margarine in saucepan over low heat. Add sugar, soy sauce, onion, garlic, pepper, celery seed, and flour; stir well. Sim mer 5 minutes, stirring several times. Place ribs in shallow baking dish; pour sauce over ribs. Bake in moderate (350 de grees F.) oven 1 hour. Baste occasionally. Garnish with sliced pineapple. Makes 4 servings. Hawaiian Rice Molds Ingredients: 6 tablespoons fortified margarine, l'A cups rice, one 10 -ounce can con densed bouillon, water, 1 egg, Vi teaspoon salt, lA cup shred ded green pepper. Method: In skillet over low heat melt 4 tablespoons of the margarine. Add dry rice and fry to a golden brown, stirring con stantly. Place rice in large saucepan. Add bouillon; using soup can as measure, add 1 can water. Cover and cook un til rice is tender and has been absorbed liquid. Beat egg and salt just enough to combine yolk and white. Melt remain ing 2 tablespoons margarine in i cup: skillet over low heat; add egg Vz cup i and rotate skillet so that egg garlic I coats bottom of pan. Cook until firm. Remove from skillet and cut in long thin strips. Place green pepper in skillet and cook lightly. Mix rice, green pepper, and part of the shredded egg. Pack maxture in a lightly oiled 1 cup measure; turn out on plat ter; repeat to make 3 more molds. Garnish molds with re maining shredded egg. Vary Salad' Plate When it comes to arranging fruit salad plates, it has long been the custom to try to make them all look alike at any giv en meal. Why? We're all for avoiding the assembly line pro duction methods. Variations add to salad plate charm and interest; get them selves talked about. Be sure salad arrangements are han dled quickly; both fruit and plates chilled. Never try to re arrange or to patch a salad ar rangement. 'Tis nothing a bit of watercress, mint or other deco ration can't take care of. Frankfurters And Eggplant Combination Here's an exceptionally de licious, nutritious meat dish that will please the family and also help balance the budget, uses seasonal eggplant, plentiful American cheese, economy priced frankfurters. Frankfurter-Eggplant Dish 1 medium eggplant 1 egg 1 teaspoon salt Vi cup salad oil 8 frankfurters 2 cans tomato sauce 1 cup grated cheese Cut eggplant into Combine egg and salt. plant in egg mixture and brown in hot salad oil. Place half of eggplant slices in a greased cas serole or baking pan. Split franks in halves lengthwise and place on top of eggplant. Pour in 1 can of tomato sauce and sprinkle with half the cheese. Repeat, using remaining egg plant, franks, sauce and cheese. Bake at 350 degrees for 30 minutes. 8 slices. Dip egg- Zesty Sauce Tomato horseradish sauce is a wonderful topper to give new zest to meat loaf. Make sauce by blending 1 can condensed to mato soup with 2 tablespoons prepared horseradish, 2 tea spoons prepared mustard. Sea son with a dash of ground cloves and a little black pepper. Serve hot or cold with slices of loaf. Quick Rarebit Take 1 can of condensed to mato soup, 1 cup of grated American cheese, 1 cup of chop ped ripe olives, salt and pepper to taste. Combine all ingredi ents and heat thoroughly over low heat. Serve over crisp crackers or toast. Don't leave your refrigerator door open any longer than nec essary. Opening the door and closing it quickly several times lets in less warm air than open ing the door fewer times but for longer periods. Italian Idea We got this tip for a good combination salad from an Ital ian chef. Combine these chilled cooked vegetables baby lima beans, red kidney beans and sliced summer squash with slices of buttery avocado. Toss lightly with an olive oil and wine vinegar dressing, and sea-' son with said and freshly ground black pepper. (R Luncheon omelet: Add cooked flaked fish to the egg mixture just before it is set. 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All ready to make. fiHlCVlCtrA "J Y , T ?! 2 5 2 ijrrt' make a rMm iPa-if. easy. JS Costs less thangyour own . IjK 'iwWfiL 33 ' J ' ' '' yj never a failure. Everyone says Iff'MdsJj 'SlBACJi ? ffxt I -"V firi Sf' ,.tC1rr 'T : "It Tastes Good, good, GOOD!" ' j ...in I MM HI llll II lllll I I IIIBIMMMM I 111 HWIIII 'I i I H II III III l HMHIII HIHWIlHI iTnT II . V' I oki is fBmi MAEZiss me b.
